RECIPE | Vegan quinoa salad

Serves: 1

Difficulty: Easy

Ingredients:

Half a cucumber, chopped

1 carrot, peeled and grated

A handful of baby tomatoes, halved

1 red pepper, seeded and sliced

A quarter of a red onion, finely diced

Half a celery stalk, sliced

A handful of finely sliced red cabbage

A handful of rocket leaves

100g cooked quinoa

Dressing:

15ml (1 tbsp) rice vinegar

Juice of 1 lime

30ml (2 tbsp) grapeseed oil

5ml (1 tsp) maple syrup

A pinch of chilli flakes

Salt and freshly ground black pepper

Method:

1. Toss all the ingredients together and place in a bowl.
2. Mix all the dressing ingredients together in a glass jar with a lid, seal, shake well and pour over salad and serve.

ABOUT THE AUTHOR

Sasha Zambetti is executive chef at Kaylee’s Eatery in Bedfordview, Joburg, which specialises in vegetarian/vegan food. She has worked in culinary fields from bush catering to fine dining, run her own cookery school and hosted a TV show.